Say you’re out for a hike when you happen upon a black bear that attacks you. Slaying it will work up a heck of an appetite, but hey, you’ve got hundreds of pounds of meat at your disposal now! Black bear meat is reportedly a bit metallic, and meat from young bears supposedly tastes better. Chef and food scientist Dave Arnold suggests cooking it low and slow for about three hours.
Pigs are delicious; guinea pig has “pig” in its name; therefore, guinea pigs are also delicious. In the Andes, guinea pigs, known as cuy, are a staple, with a flavor similar to rabbit (They’re also apparently eaten in Minneapolis). There are a couple traditional preparations: Once it’s skinned and gutted, give it a rub with oil, salt, pepper, cumin, and garlic, then roast it. You can also deep-fry the whole thing. It’ll take a little work to get at all the meat, but a guinea pig has enough on it to feed one person.
Like most other large, four-legged animals, camels can be butchered into a whole lot of cuts, many of which resemble beef. One main difference is that there’s very little fat on a camel, so you want to make sure that you go medium rare or less, or else it’ll be tough. It would probably smart to braise. You can also apparently drink their milk.